Tasty Mexican Street Corn Pasta Salad
This Mexican Street Corn Pasta Salad blends the iconic flavors of Mexican street corn with tender pasta for a fresh, creamy, and slightly spicy dish. It’s perfect as a side or light main course, with bright lime, smoky turkey bacon, and crumbly cheese balancing the sweet roasted corn.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Scale
- 3 cups cooked pasta (elbow macaroni or rotini)
- 2 cups corn kernels (fresh, canned, or frozen)
- ½ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- Juice of 2 fresh limes
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 4 slices turkey bacon, cooked and crumbled (optional)
- ½ cup crumbled cotija or feta cheese
- ¼ cup chopped fresh cilantro
- 2 green onions, finely chopped
- ½ cup diced red bell pepper (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water. Set aside to cool.
- If using fresh corn, remove husks and roast on a grill or grill pan until charred, about 8-10 minutes, turning frequently. Slice kernels off the cob. For frozen or canned corn, toast kernels in a dry skillet until lightly browned.
- In a large mixing bowl, whisk together mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, paprika, garlic powder, salt, and pepper until smooth.
- Add the cooled pasta and roasted corn to the dressing. Toss gently to combine.
- Fold in crumbled turkey bacon, green onions, diced red bell pepper, and half of the cheese. Mix lightly.
- Transfer to a serving dish and sprinkle remaining cheese and chopped cilantro on top. Refrigerate for at least 30 minutes before serving for best flavor.
Notes
Using turkey bacon adds a smoky flavor without pork, but it can be omitted or replaced with chicken ham if preferred.
Fresh lime juice is essential for brightness; bottled lime juice may not provide the same zest.
Adjust chili powder to control the spice level.
For a lighter version, replace mayonnaise with additional Greek yogurt.
This salad can be served cold, at room temperature, or slightly warmed.